I like butts

My turn

 

Never had good bark, and maybe the foil is the culprit. Will def try paper next time (2 weeks from now)

Hope you guys are well!

 

Tried wrapping a few times in paper, seem to get just as good result unwrapped. If it doesn't look like a black meteorite before you wrap it, forget about having good bark.

 

https://photos.app.goo.gl/jz5j7Dqtp8jaJZxs9

My recently finished smoke shack. Approx. 10x17' Going to add solar for power. Got a ceramic Kamado, pellet grill, gas grill, and griddle. Just need a commercial type fryer to complete the set...

 

The last couple I chunked up into 2-3" cubes and rubbed on all sides. More surface area = more bark and it cooks faster.
If we're doing carnitas then I'll smoke the chunks the same way and then they go into a dutch oven (in the smoker) & covered with liquid/sauce to be braised at 375 or so. I used to make my own rubs but now I usually use Meat Church and the Frontera pouch for carnitas because I'm lazy.

 

I like mine a dark mahogany with pools of goo. That a really nice smokehouse you got there, one day....

 

The title is false advertising.

 

This ain’t about you, man. It’s about those wack jobs that smoke butts for hours.

and French smokes.

 

I’m doing beef ribs in my lone star grillz insulated vertical for Father’s Day. I’ll have to post up some pics.

 

Usually, when folks say “smoke shack” it’s an actual smoking vessel. That’s more a BBQ den.

 

I thought you were talking weights there for a second, and I'm thinking "looks like we got a fatty-fooker here".
Then I realized the thread had been jacked to talk about pork or something. Doesn't pork have worms in it?

 

I've never had my meat over-smoked.
Well, maybe once when I was really drunk and it started to get sore.

 

you mean protein enhancers?

 

Can you smoke meat too much?

If a little smoke makes meat taste delicious then a lot of smoke must make it taste freaking amazing, right? Unfortunately, this logic can result in some pretty atrocious barbecue. Using too much wood and not understanding fire management is one of the biggest rookie BBQ mistakes

 

I love your shack. What kamado are you running? I had a primo xl for a bit and loved it. So versatile.

I really like how yours is screened in. We don’t have a bug issue up here but I need to build something that will knock down the winter winds. Maybe after I finish the dining table to replace the folding set.

Tec infrared grill. Lone star ivc on the left. I want to add a Santa Maria grill and wood oven nearby for full outdoor cooking.

 

Mmmmm


Don’t want to hold these but I will….

 

Next image, slice inta it...or ripped apart with yer teeth. Looks amazing.

 

and maybe some bbq sauce

 

Ketchup.